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Killed by Dessert

When a team of the country’s best pastry chefs assembles to put on a charity bake sale, don’t bank on cookies and brownies.

Bill Corbett

On Saturday, May 11, Killed by Dessert proves this point. Absinthe’s Bill Corbett and Momofuku Milk Bar’s Christina Tosi are among the founders of the event, wrangling A-list pastry chefs to sell their delicacies for the good of Share Our Strength. Look for Corbett’s flaky pretzel croissant, Culinary Institute of America instructor Francisco Migoya’s milk chocolate slab riddled with bananas and candied hazelnuts, Tosi’s widely celebrated crack pie, and scores of other desserts from star pastry chefs. Everything will cost between $2 and $6 (a bargain compared to restaurant prices). Hours are 11 a.m. to 2 p.m., but you’d be wise to arrive on the early side.

San Francisco Cooking School, 690 Van Ness Ave. (at Turk St.), 415-346-2665

Originally published in the May 2013 issue of San Francisco.

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